Iced Noodles in Rosewater

Updated: Jun 6, 2021

Another glorious sunny day today, perfect for an ice cold Faloodeh Shirazi garnished with pistachios, rose petals and sour cherry syrup, all balanced with a squeeze of lemon juice.

I recall visiting Shiraz many years ago with mum and having this beautiful and refreshing rosewater noodle on one of the many warm evenings there.


100g rice vermicelli noodles

1 1/2 cup white granulated sugar

1 cup rosewater

6 cups cold water

Garnish for each serving

pinch of pistachios (finely chopped)

pinch rose petals

1 tsp sour cherry jam (optional)

1/4 tsp lemon juice


Step 1

  • Pour 6 cups of cold water into a medium  sized saucepan. Add the noodles and bring to the boil so that the noodles become nice and soft.

  • Add the sugar and allow to melt.

  • Mix well and add 1 cup rosewater.

  • Remove from the heat.

Step 2

  • Vermicelli noodles are quite long so take a pair of scissors and snip the noodles whilst still in the saucepan, into shorter lengths.

  • Pour the noodles into a plastic container and place in the freezer for about 2 hours or until frozen.

Step 3

  • Remove from the freezer and scrape the iced noodles into a small bowl.

  • Sprinkle with pistachios, rose petals and a teaspoon of sour cherry jam (optional) and add the lemon juice to balance the sweetness of this dessert.

Enjoy this wonderful and refreshing dessert. Happy eating :) Noosh-e-Jaan :)

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